An aromatic and rich Italian rice dish featuring Parmesan cheese, mushrooms, and Arborio rice.
Ingredients: 1 cup Arborio rice. 2 cups vegetable broth. 1 cup sliced mushrooms. 1/2 cup chopped onion. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: The vegetable broth should be heated over medium heat in a saucepan. Heat the olive oil in a different pan over medium heat. Add the garlic and onions, and saut until transparent. When the Arborio rice is added to the pan, stir it constantly for one to two minutes, or until it begins to lightly toast. Ladle in a ladleful of hot vegetable broth and stir until all of the broth is absorbed into the rice mixture. After about 20 minutes, or until the rice is creamy and tender, keep adding broth gradually while stirring often. Stir in the sliced mushrooms during the final five minutes of cooking. Remove the rice from the heat and stir in the grated Parmesan cheese when it reaches the desired consistency. To taste, add salt and pepper for seasoning. Top with extra Parmesan cheese and freshly ground black pepper, if desired, and serve hot.
Prep Time: 10 minutes
Cook Time: 25 minutes
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